Mushroom Soup

• 1 lb mushrooms
• 1/2 cup butter
• 1 teaspoon lemon juice
• 1 small onion, sliced
• 1/3 cup all purpose flour
• 3 1/2 cups water
• 3 chicken flavor bouillon cubes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup heavy or whipping cream

1. 1. Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly
2. 2. In 4 quart saucepan over medium-high heat, in hot butter or margarine, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring.
3. 3. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl. In saucepan in remaining butter, cook onion and stems; cook until onion is tender.
4. 4. Stir in flour until blended; cook 1 minute stirring the mixture constantly.
5. 5. Gradually stir in water and bouillon; cook, stirring constantly, until mixture is thickened.
6. 6. Into blender container, laldle half of mixture; cover and at high speed, blend until smooth. Repeat other half.
7. 7. Return mixture to saucepan; stir in salt, pepper, cream and mushroom slices; reheat just until soup is boiling.

mushrooms, butter, lemon juice, onion, flour, water, chicken flavor, salt, pepper, whipping cream

Taken from www.epicurious.com/recipes/member/views/mushroom-soup-52955161 (may not work)